Yields: 10-12 mini cheesecakes
Prep time: 30 minutes
Chill time: 30 minutes (freezer) or 60 minutes (fridge) or longer
Ingredients
Oreo Crust
27 Oreos
6 Tablespoons Butter, melted
Chocolate Cheesecake
3/4 Cup Heavy Cream
10 Ounces Cream Cheese, softened
3/4 Cup Powdered Sugar
1/3 Cup Sour Cream
6 Ounces Semi-Sweet Chocolate, melted
1/3 Cup Chocolate Chips, melted (some melted chocolate is used in the filling)
For Serving / Decorating
1/3 Cup Chocolate Chips, melted (for drizzling)
Fresh Strawberries
Instructions
Oreo Crust
Crush the Oreos: Crush the Oreo cookies in a food processor until they are finely ground.
Combine with Butter: Stir the crushed cookies and melted butter together until well combined.
Prepare Muffin Pan: Line a muffin pan with a sheet of plastic wrap (or 2). This makes it easier to remove the cheesecakes later.
Form the Crust: Spoon the Oreo mixture evenly into the muffin pan wells to get 10-12 total.
Press Down: Press down with your fingers to cover the base and about 1/3 to 1/2 up the sides of each well.
Chill the Crust: Place the muffin pan in the freezer to harden the crust while you make the filling.
Chocolate Cheesecake
Whip Heavy Cream: Whip the heavy cream in a bowl until stiff peaks form.
Beat Cream Cheese and Sugar: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Add Sour Cream and Chocolate: Beat in the sour cream and melted chocolate (6 ounces) until well combined.
Fold in Whipped Cream: Turn off the mixer and carefully fold in the whipped heavy cream until just combined. Be gentle so you don’t deflate the whipped cream.
Fill the Crusts: Spoon the cream cheese mixture into each Oreo crust. Alternatively, you can spoon the batter into a piping bag and pipe the cheesecake filling into each crust for a neater presentation.
Chill the Cheesecakes: Place the muffin pan in the freezer to chill for at least 30 minutes, or in the fridge for at least 60 minutes (or longer). This allows the cheesecakes to set.
Remove from Pan: Carefully lift the plastic wrap up to release the cheesecakes from the muffin pan.
For Serving / Decorating
Drizzle with Chocolate: Drizzle the melted chocolate chips (1/3 cup) over the cheesecakes.
Garnish: Garnish with fresh strawberries.
Notes
Cheesecake can be stored in an airtight container in the fridge
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